Lemony Delicious Kale

on - April 1, 2019

I love all green veggies equally. But there are some things I keep stocked in my fridge and kale is one of them. You can steam, sautee, or roast kale. I prefer to sautee or lightly steam. I use this recipe weekly to prepare kale. I cook a large pot and it usually lasts all week.

What you’ll need:

Kale – I buy fresh kale by the bunch. Kale cooks down so I use about 4-5 bunches. I personally don’t think bagged kale has the same texture or taste.

Fresh garlic – Use as much or as little as you would like. For 4-5 bunches of kale I use an entire bulb of garlic. Fresh garlic is usually found near the tomatoes in your local grocery store.

Olive oil – I use extra virgin

Salt

Black Pepper

½ Fresh lemon

Instructions

Wash kale and remove stems.
Remove excess water.
Use your hands to tear kale apart into smaller pieces or if you’re fancy use a knife to chop!
Remove garlic cloves from the bulb, then remove skin from cloves. I cut the bottom of the bulb first which makes it easier to remove the skin.
Chop or slice garlic. I like larger chunks of garlic so I slice mine.
Place a pot (for 4-5 bunches of kale) or a pan (for 1-2 bunches) on the stove, heat 2+ tablespoons of olive oil on medium.
Place chopped or sliced garlic in pan/pot and add salt and pepper.
Allow the garlic to simmer until golden brown. Depending on your stove you may need to turn your heat to low to avoid overcooking.
Add 1 tablespoon of water
Add your chopped kale.
Sautee on medium heat and stir often.
While stirring, add a few drizzles of olive, additional salt and pepper, and squeeze half a lemon into the mix! If you don’t LOVE lemon, don’t juice the entire half.
Cook until kale softens to your desired texture. I usually like it slightly firm.
Remove your pot/pan from the stove and serve warm.